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Food and Restaurants
Leading F&B service providers including HoReCa players and QSRs rely on us to stay up-to date with consumer preferences & industry trends
What we do
- What is the market size of each category?
- Who are the major players across categories – restaurants, cloud kitchen, etc.?
- How does the value chain vary for each category – central commissary, touch points, delivery, etc.?
- How does the unit economics look like across business models / key competitors?
- What are the changing customer needs?
- What are the growth drivers / barriers?
- What is the market attractiveness across sectors – macro-economic indicators, capital markets, etc? Is it growing or stagnant?
- How has the PE / VC interest varied across the sector?
- What are the growth drivers? Are certain business models outperforming others?
- What are the risks associated? Are there new entrants in the sector?
- What is the digital adoption across the sector? Is there a significant advantage of digital adoption?
- What are the best investible opportunities across the sector?
- How satisfied is the customer?
- What is the customer NPS? What are the drivers of NPS?
- What are the common problems and pain points?
- Benchmark of customer satisfaction with the industry
- What are global best practices that can be implemented?
- What are the consumer dynamics with restaurants – repeat order frequency, ABV, etc.?
- How do the customers perceive the company compared to the competition?
- What is the value proposition of players? How does it vary across chain vs standalone?
- What are the top 3 factors customers look for while visiting or ordering?
- What are the pain points in the customer journey?
- What is the rating given by the customer across factors? What are the things to improve or maintain?
- How does a typical customer journey look like?
- What are the pain points at each stage in the purchase journey?
- What are the various channels for purchasing - online vs. offline?
- What is the impact of offers / discounts on conversion of customer?
- What is the customer satisfaction with redressal channels - call / text / email?
- What is the impact of offers / discounts on conversion of consumer?
- What is the intention or the purchase occasion of the purchase?
- What are the key purchase criteria that are responsible to induce repeat purchase from the restaurant?
- Is the content promoted by the restaurant / store relevant to the customers?
- What Is the effectiveness of the advertisement to trigger purchase from the store?
- How is the performance of the staff compared to the competitors / industry? Does it vary for standalone vs chain restaurants?
- What are the factors influencing customers to order / buy from the store?
- What is the shopper satisfaction across the journey?
- Where are the customers present across geographies?
- What is NCCS profile of the different customers?
- What are different aspirations of the customers?
- How is the digital presence of the customer – online shopping, subscribed to OTT platforms, usage of payments apps, etc?
- What are the major customer archetypes?
- From which side does a gap exist in the market – supply or demand?
- What are the underlying reasons for the gap?
- How can the restaurants / delivery apps help in filling the gap?
- How can the players upgrade their offerings to meet the unmet demand / gap in the market?
- Are there any new entrants in the market that are focussing on the gaps?
- What is the customer journey? How does it vary across player to player?
- What are the various industry benchmarks in the process and how does the player rate across them?
- What are the various offerings / cuisines / dishes offered? How are they priced compared to competitors?
- How was the quality of products and services?
- What are the pain points in the journey? Are there any gaps?
- What is the measure of employee engagement?
- What are the current employee engagement levels?
- What has been the trend in employee retention?
- What percentage of the employees regularly meet their key job objectives?
- What percentage of the employees regularly over-achieve their key job objectives?
- What are the employee perceptions of the ethos and values of the organization?
- How satisfied are the employees with the organization / restaurant across different parameters?
- What are the areas of strength which employees would like the organization / restaurant to continue and build on?
- What are the key improvement areas?
- How satisfied are the employees with their career path in the organization / restaurant?
- How likely are the employees willing to recommend the organization / restaurant to others?
- How strong is the brand? What is the degree of brand awareness with respect to competitors?
- What are the key values associated with the brand?
- What are the typical avenues for introducing brand to B2B and B2C customers, industry experts and influencers?
- What is the effectiveness of various channels for brand introduction?
- How does brand awareness change with demographics and customer needs and taste?
- How important is brand in the sale process?
- What are some of the best practices to strengthen brand value?
- What advertising mediums and spends are deployed by the company? How does it stand against competition?
- What is the advertising reach across modes and customer segments?
- How does the advertising reach compare with competition? What is the customer recall?
- What is the frequency of advertising vis-à-vis competition?
- What is the click-through rate of digital advertising for various products and customer segments? How does it compare with benchmarks?
- What is the propensity to induce enquiry and trial? What is the impact on the overall brand?
- What is the ROI on advertising overall, and on specific campaigns?
- What do customers think about existing menu? What would they like to add to it?
- What types of cuisines / ingredients are other competitors using?
- How can we get insights on customer preferences on the taste and features and overall product / menu concept pre-launch?
- How does a new menu impact the existing brand of the restaurant? How should this be addressed in marketing campaigns?
- What is the optimal beta launch design for a proposed menu?
- What is the level of satisfaction on different food items / cuisines in the menu?
- What to customers think about the food items in the menu – colour, consistency, etc.?
- How likely is the customer to promote respective menu items?
- What is the level of satisfaction with various menu items – food, beverages, desserts, etc.?
- How does the NPS vary across regions and menu items / cuisines and how does it compare with key competitors?
- What are the key reasons for a customer to be a promoter / detractor of the menu items?
- What are the improvement areas across menu items? What is the level of stickiness across menu items?
- How should we set the price for the new menu items / features / value proposition?
- For the same menu items, how does the price stack against the competition?
- For the same raw materials, how does the procurement price stack against the competition?
- What are the factors that will lead to increase in price that the customers are willing to pay?
- How can price be used as a strategy to win market share?
- Have you identified the target market? On what basis?
- Have you understood the target market’s customer personas and their tastes and preferences?
- Do you understand the customer journey for the target customer?
- How do plan to build brand awareness and generate demand in the target market?
- How do you plan to develop the value chain necessary to run operations, from supplies to legal permits?
- What are the different revenue streams per customer? What are the drivers of revenue?
- How much does it cost in time and money to service / acquire a customer? What is the LTV of a customer?
- What fixed and variable cost components are associated with servicing a customer?
- What are the drivers of fixed and variable cost?
- What is the break-even scale and time taken to reach breakeven?
- What is the share of wallet of the competitor across product categories?
- How can client capture higher share of customer’s wallet?
- How can client retain current share of wallet?
- What is the level of stickiness across menu item / food categories?
- What are the triggers that would make customers shift to another brand?
Category assessment
- What is the market size of each category?
- Who are the major players across categories – restaurants, cloud kitchen, etc.?
- How does the value chain vary for each category – central commissary, touch points, delivery, etc.?
- How does the unit economics look like across business models / key competitors?
- What are the changing customer needs?
- What are the growth drivers / barriers?
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Why 1Lattice?
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